Rack of Lamb

We wanted to do a post for the holidays and we came up with…rack of lamb. Partially because we’ve never made lamb before and partially because sometimes you need to switch it up from the turkey and ham! Yes, it may be a more non-traditional dish for Thanksgiving or Christmas but it is so easy, so good, and just…special feeling. The thyme, rosemary, and garlic herb marinade for the rack infuses and flavors the meat if it is done ahead of time…a day (or even two!) is best. The marinating, searing, and roasting process produces a piece of meat that is incredibly tender, juicy, and flavorful…for a relatively tiny amount of work.
Be unconventional and make this dish over the holidays!

This was an elegant wine for an elegant meal! We deliberated whether a cabernet would be the best with the lamb but it was perfect. This is a more savory cabernet which complemented the herbiness of the lamb. It also had berry notes (raspberry, currant, plum, and blackberry) for contrast and notes of mocha and tobacco that added to the complexity. Definitely give this wine a try!

Nathan’s Beer Pairing: Allagash SaisonRating 8.75 out of 10.0

I have a soft spot for Saisons and they are close to my favorite type of beer. This Saison was yet another great example of citrusy hop aromas and flavors contrasted with earthy and spicy flavors combined with a healthy carbonation. I can’t think of a better pairing for a rack of lamb that has been marinated in rosemary and thyme then a saison. The flavors work so well together and will leave you feeling like your life is complete.

Directions
1.Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.

2. The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.

3. Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.

4. To serve, cut the lamb rack into 2 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.